Galician Octopus

Preparation

• 1
  Peel the potatoes and cut them into thick slices. Place in a pot, cover with water, and add a pinch of salt. Cook until soft but still holding their shape, about 20 minutes.
• 2
  Open the octopus packaging. If it's at room temperature, cut directly into pieces about 1 cm thick. If it's cold, steam or grill briefly.
• 3
  Drain the potatoes and arrange them on a serving plate.
• 4
  Distribute the octopus slices over the potatoes.
• 5
  Drizzle with extra virgin olive oil, season with coarse sea salt and paprika to taste.